Apr 7, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels in only restroom in facility.
C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
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Individual, disposable towels;
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A continuous towel system that supplies the user with a clean towel;
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A heated-air hand drying device; or
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A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
COS: Paper towels provided.
10D - food properly labeled; original container
Regulation: 511-6-1.04(8)(b) - expired foods (p)
Observed several half gallons of skim milk held beyond manufacturer's use by date in WIC (9-3/29/26 and 8-3/31/26) and RIC (3-3/22/26) in main kitchen.
C/A:Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.
COS: All discarded.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed several food items stored directly on the floor in WIC and dry storage area in outdoor unit and in upstairs dry storage room.
C/A: food shall be protected from contamination by storing the food:
(i) In a clean, dry location;
(ii) Where it is not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 cm) above the floor.